I love vegan buffalo wings. Whether made from seitan, cauliflower, gardein, tempeh or pretty much anything else, I love the tang of the sauce and the heat from the cayenne. Ethan is perplexed by this as I typically don’t like spicy foods. I think the time I spent in St. Louis is to blame for this. Chicken wings abound there and I often would have them with a beer while studying for exams. The only problem with them, aside from the cruelty to the chickens, is that they are messy. Vegan versions eliminate the cruelty factor completely, but there is still a messiness to deal with. Our Buffalo Chick’n Cups take care of that part. Try these at your next game watching party. You’ll be amazed at how many napkins you save. You can useBeyond Meat Chickenless Strips (grilled), Gardein Teriyaki Chick’n (without the sauce) or tempeh in this recipe. When getting wonton wrappers, check the ingredients as some of them use egg whites.

Prep Time: 10 minutes
Cooking Time: 25 minutes
Servings: 15


8 oz vegan cream cheese, softened
1/2 cup Franks Buffalo Wing Sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp ground black pepper
1 cup diced Beyond Meat Chickenless Strips, Gardein Teriyaki Chick’n Strips or 8 oz tempeh diced.
4 green onions, sliced, divided
30 vegan wonton wrappers


1. Preheat oven to 350F. Spray the cups of a muffin pan lightly with non-stick spray.

2. Place one wonton wrapper on your work surface and wet the center with a few drops of water. Place a second wrapper on top of it turned 45 degrees so you get an 8 pointed star. Press them together to seal.


wrappers pressed together


2. Fit a wonton wrapper in each cup, pressing firmly into the sides to form a cup. Be sure to keep the corners open so that there is room for the filling!

Ready for baking

Ready for baking

3. Bake for 10 minutes or until golden brown. Remove from oven and set aside.

Time to fill

Time to fill

4. While wontons are baking, prepare the filling. If using tempeh, heat a medium skillet over medium-high heat. Spray with nonstick cooking spray. Add the tempeh and cook two minutes on each side, or until lightly browned, remove from pan and dice. If using Gardein, heat 1 TBL of oil in a large skillet over medium-high heat. Add the Gardein strips and cook 2-3 minutes on each side, or until lightly browned. Remove from pan and dice. If using Beyond Meat, just dice the strips.

5. In a mixing bowl combine the cream cheese and wing sauce. Mix thoroughly to combine.  Add the garlic powder, onion powder, pepper and mix well. Fold in the Beyond Meat, Gardein or tempeh and 2 green onions.

6. Fill each cup with the cream cheese mixture, about 2 TBL in each.

7. Bake 5-10 minutes or until throughly heated.

8. Remove from oven. Lift cups out of the muffin pan, top with remaining green onion and serve.IMG_5729